Southern Greens

Melanie B


This recipe was posted on another site by GrandpaSkip. He is a member here, but seems to be inactive.
I LOVE this way to fix greens, so I am re-posting his recipe.

You can use turnip greens, collard greens, mustard greens, kale or a mix of them.

1 WW point

I personally like to throw in a smoked ham hock or some hog jowl when I add the greens for some extra flavor. This may change the WW value.

pinch tips: How to Shuck, Cook, and Cut Corn





30 Min


1 Hr


Stove Top


2 bunch
fresh greens (about 3 pounds)
1 1/2 tsp
olive oil
1 clove
bay leaf
3 c
chicken broth
1/8 c
apple cider vinegar
1 1/2 tsp
sugar (optional- i leave it out)
1/2 tsp
red pepper flakes

Directions Step-By-Step

Wash and remove stems from the greens. Cut or tear int bite sized pieces.
Heat the oil in a stockpot over a medium heat.

Add the onion and garlic and stir to coat with the oil.

Add the bay leaves and cook for 8 minutes or until the onion is tender.
Stir in the greens (the greens will fill the pot at this point but will wilt down considerably as they cook). Add the broth, vinegar, sugar and red pepper flakes.

** The last few years I have been trying to not eat sugar, so I have omitted it. I find no change in flavor. ***

Cook over high heat for 10 minutes or until the greens start to wilt and the broth boils stirring to ensure the greens cook evenly.
Reduce the heat to a medium to low. Gently simmer uncovered for a further 45 minutes stirring occasionally or until the greens are tender and the liquid has reduced by about half. Season to taste with salt.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern